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On sauté mode, add your oil and then the diced onion, celery, and minced garlic to the Instant Pot. Sauté the onion until translucent, about 2 to 3 minutes.
Add chicken breast, chicken broth, can tomatoes, bay leaf, salt, pepper, oregano, thyme, onion-powder, potato, carrots, and zucchini to the instant pot EXCEPT the frozen peas and parsley.
Set it to Pressure Cook/Manual on high pressure for 10 minutes.
Let NPR for 10 minutes before QR carefully. Taste and add more salt if desired. Remove the chicken and shred it before adding it back to the pot and stirring to combine. Add the frozen peas and stir. The heat from the soup should cook it through immediately.
Garnish with fresh chopped parsley before serving.